Tuesday, 23 July 2013

Chocolate Filled Croissant Dessert

Croissants aren't just for breakfast, they make a handy pudding too... Stuff them with chocolate and cream and sprinkle with flaked toasted almonds for a five-minute warm pud that'll be perfect for any day of the week...

croissant with whipped cream toasted almonds and dark chocolate


Chocolate-Filled Croissant Dessert
Serves 2
Ingredients
30g dark chocolate (I used Bournville), chopped
whipped cream 
handful flaked almonds

Method

  1. Preheat your oven to 220ÂșC. Split the croissants and fill with the chopped chocolate. Close the croissants and place on a baking tray and slide into the oven for 3-4 minutes, until the croissants are warmed and crisp and the chocolate has melted. 
  2. Quickly get a medium non-stick pan on the heat and toast the almond slices in the dry pan, until they're aromatic and slightly golden. 
  3. Add the whipped cream to the croissants and scatter with the fragrant almonds. 
  4. Eat hot. 



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